{recipe} Creamy Garlic Parsley Dressing

I am usually an oil and vinegar kind of person, mostly because I’m too lazy to do much of anything else with my salads. But in the interest of branching out, I have started doing some experimenting. This creamy garlic parsley dressing is absolutely fantastic and really easy to put together.

I have found that using nuts in salad dressing can add a creamy quality without having to use too much oil. In this case, raw cashews, garlic, parsley, and grated parmesan combine with the help of just a splash of oil, some fresh lemon juice, and some warm water to loosen it up.

I used this on a salad of baby kale leaves with avocados, croutons, and shaved parmigiano. The next morning I spread it on toast and topped it with a thick slice of tomato. Later that day I tossed it with pasta and more parmigiano. So calling it “dressing” might be limiting; make up a batch and I’m sure you can find many uses for the leftovers.

RECIPE: Creamy Garlic Parsley Dressing
makes enough for 1 large salad


  • 1/2 cup raw unsalted cashews
  • juice of 1 lemon
  • 3 Tblsp grated parmigiano
  • 1 small clove garlic, crushed
  • 1 Tblsp olive oil
  • 1/4 cup flat or curly parsley leaves, washed and dried
  • salt and pepper to taste


  • Put everything in a blender and blend until finely ground and mixed together. Add water as necessary to achieve a dressing-like consistency.
  • Cover and put in the fridge for at least an hour to let the flavors marry. If it thickens too much, whisk in a little hot water to loosen it up before using.


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2 Responses

  1. Jesse says:

    Just made – really good. Used for a dressing on kale, avo and heirloom tomato salad. Thanks for sharing.